Lomo Saltado (Beef Loin Stir-fry) is a traditional Peruvian dish with an Asian twist. It consists of Beef Tenderloin stir-fried with vegetables and in a sauce made up of vinegar, soy sauce and beef broth. It's served on top of or alongside french fries or fried potato wedges and rice. Top it off with some cilantro for a delicious meal.
Lomo Saltado is one of my husband's favorite meals to eat. Every time we go to Machu Picchu, a Peruvian Restaurant in Union Square Somerville, MA, he always orders it and there are never any leftovers. It's a great dish that never disappoints.
Beef tenderloin can get a bit pricey. I try to buy the smallest package and sometimes I'll get the beef tenderloin in Kabob chunks as the packages tend to be $8 or $9 instead of $15. To stretch the dollar I added some sliced zucchini which is not traditional in Lomo Saltado but adds something extra to make up for the loss of meat. If you are not on a budget, just add more meat to the dish.
To save time I use frozen french fries instead of making them fresh. They'll bake in the oven while you are preparing the rest of the meal.
2 cups of rice, rinsed
1/2 a bag of frozen french fries
1 package of Beef Tenderloin cut into long strips
1 small onion cut into strips
1/2 green pepper cut into strips
1 or 2 plum tomato cut into strips
1 small zucchini cut into thin strips
salt and pepper to taste
2 tablespoons of soy sauce
1 teaspoon of vinegar
2 tablespoons of beef broth
cilantro for garnish
Preheat your oven according to the directions for your frozen french fries.
Cook your rice Raquel style. Cook frozen french fries according to directions. If you have to take them out before your done, you can always pop them in for a couple minutes later to heat them up.
In a large skillet add some vegetable or light olive oil. Season your beef strips with salt and pepper. Once the oil starts to sizzle, add the beef strips and stir-fry until they are a little browned (no pink is showing). Add first the onions and green pepper strips as they take longer to cook. Once those start to soften then add the tomato and zucchini strips. Stir until cooked (once all the vegetables are starting to get soft).
Add the vinegar, soy sauce and beef broth to the mix. Stir and lower the heat. Let cook for a few minutes. If you are still waiting on the rice and/or fries, cover the large skillet with some foil so that all the sauce doesn't evaporate.
Serve some rice and fries on your plate. Top with the Lomo Saltado and sprinkle on some fresh cilantro.